Greek Moussaka Recipe
Serving : 4-6 Servings
Ingredients
- 6 eggplants,
- 400 g fat-free ground beef,
- 1 onion, chopped,
- 1 green pepper, chopped
- 2 tomatoes, peeled and copped,
- 2 tablespoons tomato paste,
- 1 tsp ground chilli,
- 3 tablespoons oil,
- 1/2tsp black pepper,
- 1/2 tsp cumin,
- Salt to taste,
- 3 tbsp oil,
- Extra oil to fry eggplants.
For bechamel sauce;
- 1 heaping spoon of butter,
- 2 heaping spoons of flour,
- 2 cups of milk,
- Salt,
- Black pepper,
- 1/2 cup grated mozzarella, chedar or parmesan cheese.
Preparation
- Peel and slice the eggplant,
- Heat the frying oil in a deep pan and fry the eggplant slices,
- Heat 3 tbsps of oil in a large pan,
- Add into the chopped onion and pepper and cook until tender,
- Add the ground beef and cook until changes colour,
- Add the tomato paste and cook, constantly stirring, until it smells good,
- Add into the tomatoes and cook until tender,
- Add chilli, black pepper, cumin and salt and stir,
- Take the fried eggplants over a strainer and wait for the oil to drain for about 10 minutes,
- Place half of the eggplants into a 21*21 cm baking dish,
- Pour half of the ground beef sauce over,
- Cover with the remaining fried eggplants,
- Pour the remaining sauce,
- For bechamel sauce, melt the butter and add the flour and stir for a few minutes,
- Add the milk and pulse with a blender,
- Continue stirring until set,
- Add salt and pepper, stir and remove from the heat,
- Pour over the dish,
- Sprinkle over the grated cheese,
- Bake in a 170 C pre-heated oven until golden.
Bon Appetit…